"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork and Bean Bread Recipe

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This recipe for Pork and Bean Bread, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Guards -- newspaper, Ron Krich
Added: Wednesday, January 25, 2006


1 c. - raisins
1 c. - boiling water
2 c. - sugar
3 - eggs, beaten
1 c. - vegetable oil
1 tsp. - vanilla
1 (15 oz.) can - pork & beans
3 c. - flour
1 tsp. - cinnamon
tsp. - baking powder
1 tsp. - baking soda
1 c. - chopped nuts

Add raisins to boiling water and set aside. Mash beans with a fork in a large bowl until very smooth. Add sugar, eggs, oil, and vanilla. Mix well. Sift together dry ingredients and fold in. Drain raisins and fold in with chopped nuts. Spoon batter into three greased and floured loaf pans. Bake in a 325 oven for 50 to 60 minutes or until knife inserted in center comes out clean.




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